Category Archives: Recipes

Ok so its winter, winter means cold, cold means no grill, no grill means stuck inside, stuck inside means………ok cutting it short, it all leads to the crock-pot. I wait all year long for it to start getting cold (hehe which means 65 degrees) to start cooking in my crock-pot. The Crock-pot has saved my life so many times when I forgot to take something our before bed to thaw and ended up thinking “what now?”. Throw some stuff in the crock pot and you have a meal!!!! This recipe is all about tossing everything in and then letting it sit. I didn’t figure you would want pictures of me opening cans so I am just going to lay it all out. I don’t like beans as a rule but in this I eat them! I hope you enjoy!

Ingredients:

One Onion chopped (I use sweet but white works also)

One can of Chili Beans 15oz (I use mild and drain them well)

One can of Black Beans 15oz(Drained well)

15oz of corn ( I like to use frozen so less chemicals)

One can of Tomatoes with diced chilies (Rot-le)

One Can of tomato sauce 8oz

One bottle of good beer (if you wouldn’t drink it don’t cook with it- Use a darker beer for more flavor)

One packet of taco seasoning

1/2 cup of chicken broth (low sodium because you can add more salt later if you want)

Three Chicken breasts skinless and boneless (if you can dice it up before that works if not dice it up later)

Shredded cheese

sour cream

Tortilla chips or fritos

Step one: Open all your cans and pour them in to the crock-pot. Then stir them up

Step two: Pour in chicken broth. Open beer (take a sip to make sure its good) and pour it in the crock-pot. Sprinkle in Taco seasoning and stir again.

Step Three: If you can dice up chicken breast, then add to crock-pot. If they are frozen press them into the mixture until covered.

Step four: Ok here is where you have two options… If you diced you chicken up then set your crock-pot on low for 7hrs. If the chicken in whole and frozen then set it on high for four hours then turn it to low for the remaining three. If you can turn it down thats fine also. When chicken is cooked through remove it and let it sit for 10mins (its too hot to handle). Then proceed to dice it into bite size pieces and add back to pot on low for 30 mins (this lets the meat absorb more flavor).

Directions

For the pork tenderloin: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.

Sprinkle the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing. Slice the pork into 1/4-to-1/2-inch-thick slices.

For the honey mustard: Heat the oil over medium-high heat in the same skillet used for browning the pork. Add the shallots, salt and pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thick, 2 minutes. Stir in the butter until melted and smooth. Season with salt and pepper.

To assemble the sandwiches: Slather the honey mustard on the cut sides of the baguettes. Arrange the pork slices in a single layer on the bottom halves of the baguettes. Spoon a little more honey mustard on top of the pork. Place the remaining baguette halves on top and serve. Serve any extra honey mustard alongside.

Ok this is a basic guide line for the sandwiches. These are soooooooo good!!! I added Garlic and Onion Powder, sliced mushrooms (don’t add till last hour) and I also added two tablespoons of Better Than Bouillon Beef paste to add more flavor. I sliced the meat real thin and let it soak in juices for one hour. I also made a gravy from some of the liquid and drizzled it on the sandwiches.

Ingredients

4 pounds rump roast (chuck roast also works)

1 (10.5 ounce) can beef broth

1 (10.5 ounce) can condensed French onion soup

1 (12 fluid ounce) can or bottle beer (guinness is the best, but any heavy thick beer will work)

6 French rolls

2 tablespoons butter

Provolone cheese

Directions

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup, spices and beer. Cook on Low setting for 7 hours.

Pre-heat oven to 350 degrees F (175 degrees C).

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. Then add cheese and melt in oven.

Slice the meat thin and let soak in juice for one hour (at this time you can add sliced mushrooms if you like)

If you want to use gravy to add to the sandwiches take some juice and add some cornstarch to it to thicken.

Place meat and gravy on rolls. Serve with extra juice or gravy to dip in and Enjoy!!!!